Thai Basil Mushrooms and Jasmine Rice

Thai Basil Mushrooms and Jasmine Rice

We love Thai Basil Beef (Pad Gra Prow) in our house but sometimes we can’t justify the price of quality beef. When that happens, we reach for meaty, comforting mushrooms instead. They offer the same savory flavour that beef does but because they absorb the flavour of whatever you’re cooking them with, they tend to soak up the rich, salty sauce more than beef does. Each little bite-sized chunk of mushroom packs HUGE umami flavour so you won’t miss your meat protein here. Serve with jasmine rice or your favourite stir fried vegetables.

Recipe courtesy of Kelly from The Gouda Life.

Prep Time: 10 minutes | Cook Time: 45 minutes | Serves: 4

Ingredients

1 pound (6 cups chopped) white or brown button mushrooms
2 tbsp coconut or vegetable oil
1 thai bird chile, seeds removed and sliced thin
2 large shallots, sliced thin
4 cloves garlic, smashed and minced
2 tsp raw sugar
2 tbsp soy or tamari sauce
1 tablespoon fish sauce
1/3 cup low sodium chicken broth or water
1 bunch Thai or Sweet Basil, torn up or sliced thin

Jasmine Rice
makes 6 servings
Ingredients
2 cups of Jasmine rice, rinsed well
1/2 tsp salt
1 tbp butter or coconut oil

Method

  1. Clean any excess dirt on the mushroom caps with a damp paper towel and break them up into bite sized pieces.
  2. Place the mushrooms in a large heavy skillet over medium-high heat with 1 tbsp of your oil and let them cook, stirring after 5 minutes, until all the liquid has released and reduced. Once they start to brown, you can stir them every 5 minutes until they are crisp and golden. This should take approximately 30-35 minutes. You want to be really patient here so you get good colour and browned flavour on your mushrooms.
  3. When your mushrooms are browned, add in the second tbsp of oil along with the chile, shallots and garlic. Let cook on medium-high for 1 minute.
  4. In a seperate dish, whisk together your sugar, soy/tamari, fish sauce and broth and add to the hot skillet along with the basil and cook for 2-3 minutes or until sauce has thickened up and reduced to coat the mushrooms. Serve over jasmine rice with extra basil and Sriracha sauce.

Jasmine Rice

  1. Add your rinsed rice to a pot and fill with water until it’s 1 inch above the rice. Add in your salt and butter/oil and bring to a boil.
  2. Cover and reduce heat to low and let cook for 10 minutes.
  3. Remove from heat and keep covered for 5-10 minutes.
  4. Fluff with fork and serve with your Thai basil mushrooms.
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Mushroom and Bacon Clafoutis

My “go to” for light dinners that pair beautifully with fresh vegetables or salads.

Recipe courtesy of Mardi from eat. live. travel. write.

Prep Time: 10 mins. | Cook Time: 25 mins. | Serves: 2 as a main

Ingredients

2 slices bacon, roughly chopped
60g white mushrooms, roughly chopped
freshly ground black pepper
1/4 teaspoon dried Herbes de Provence or thyme
1/2 cup (60 mL) milk
1 large egg
2 tablespoons (20 g) grated Swiss cheese
1 1/2 tablespoons all-purpose flour
2 sprigs fresh thyme, for garnish

Method

1. Pre-heat the oven to 375˚F. Lightly grease 2 ramekins (mine were 12 cm in diameter and 3 cm high with a 160 mL/ 2/3 cup capacity) and place them on a baking tray lined with parchment paper.
2. Heat a heavy skillet over medium-high heat.
3. Add the bacon and mushrooms to the skillet and cook over medium heat until they start to colour slightly, approximately 5 minutes. Stir in the Herbes de Provence and pepper, remove from the heat and divide between the ramekins.
4. Whisk the milk and egg together until combined, add the cheese and flour and whisk until smooth.
5. Divide the custard between the ramekins.
7. Bake at 375˚F for 25 minutes until the custard is puffed and slightly golden.
8. Remove from the oven and allow to cool slightly before serving.

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Roasted Cremini Mushrooms with Summer Vegetables

It’s such an easy dish to make for summer, and it’s the perfect side dish to anything coming off the grill. It’s a super simple recipe that even the most inexperienced cook can throw together and it is so delicious!

Recipe and photo courtesy of Chrissie from The Busy Baker.

Prep Time: 10 minutes |  Cook Time: 20-25 minutes

Ingredients

2 small zucchini, cut into thick slices
1 dry pint of grape tomatoes
400 grams of Cremini mushrooms, washed, dried and halved
½ large red onion, cut into large chunks
1 tsp garlic powder
½ tsp dried basil
a pinch or two of sea salt and black pepper
1 tbsp balsamic vinegar
3 tbsp olive oil
chopped cilantro or fresh parsley for garnish (optional)

Method

1. Preheat your oven to 420 degrees Fahrenheit.
2. Add the chunks of zucchini, the grape tomatoes, the halved cremini mushrooms, and the chunks of red onions to a large mixing bowl.
3. Add the garlic powder, the dried basil, the salt and pepper (to your taste), the balsamic vinegar and the olive oil to the bowl and toss everything together well until the vegetables and the mushrooms are well coated.
4. Pour everything out onto a baking sheet and arrange the vegetables and the mushrooms in a single layer.
5. Once the oven is heated to 425 degrees Fahrenheit, roast the vegetables and the mushrooms for about 20-25 minutes, or until the zucchini has softened slightly and the mushrooms have deepened in colour.
6. Garnish with some fresh chopped cilantro or parsley and serve immediately. Enjoy this dish alongside your favourite burgers, grilled meats, or all on its own!
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Roasted Mushroom Beef Dip Sliders

These pub sandwiches are just what you want to serve your guests during a backyard party. The roasting can easily be done on a BBQ while you mingle with friends and drink some icy beverages.

Recipe and photo courtesy of Heather from The Tasty Gardener.

Prep Time: 15 mins | Cook Time: approx. 1hr 20 mins | Makes: 16 Sliders

Ingredients

For the Beef and Mushrooms
4 lb sirloin roast
6-8 portabella mushrooms
salt and pepper

For the Au Jus
1 medium onion, sliced
3 cups beef broth
1 tbsp soy sauce
1 tbsp Worcestershire sauce
salt and pepper to taste

For the Horseradish Cream
1/2 cup sour cream
3 tbsp prepared horseradish
1 tbsp chives, chopped
1 tbsp lemon juice
salt to taste

For the Sandwiches
2 baguettes
8 slices provolone, cut in half

Method

1. Preheat oven (or BBQ) to 450 degrees F.
2. Using a paper towel pat dry the roast beef and season all sides with salt and pepper. Place in roasting pan
3. Remove stem from mushroom and season both sides with salt and pepper. Place in separate roasting pan.
4. Place the roast beef in the oven and cook until internal temperature reaches 125 degrees F for medium rare or 135 degree F for medium. Once it has reached temperature, remove from pan and let rest 20-25 minutes.
5. Place mushrooms in oven and roast for 20 minutes flipping them at the 10 minute mark.

To make Au Jus:
1. Place the beef roasting pan on top of stove (or BBQ) over medium high heat and add onion, beef broth, Worcestershire and soy sauce. Cook, scraping up the dripping until onions are soft and broth is simmering. Season with salt and pepper. Strain, reserving onions for sandwiches.
(Too make a meatless version, use the mushroom pan and vegetable stock.)

To Make Horseradish Cream:
1. Combine all ingredient in bowl and refrigerate until ready to use.

Assembling the Sandwiches
1. Cut each baguette into 8 sandwiches. Butter both top and bottom pieces and place cut side down on a foil lined cookie sheet. Toast in you 450 degree F oven (or BBQ) for about 5-7 minutes. Flip the bottoms and remove the tops.
2. Thinly slice both the beef and mushrooms.
3. Pile sliced beef, mushrooms and onions ( or whatever combination your guest prefers) on top of bottom piece of bread and top with slice of cheese. Place back in oven for a couple minutes until cheese has melted.
4. Spread horseradish cream on top piece of bread and place on the bottoms. Serve with Au Jus. Enjoy!

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Mushroom Risotto

Risotto is one of my favourite dishes to make for dinner. It is a little on the fancy side, but so simple to make. All you really need is a pot of stock, wooden spoon for stirring the rice & a glass of your favourite white wine to sip on. One glass for the dish & one glass for the chef! 

Recipe and photo by Marcella of Hey Modest Marce

Prep Time: 10 mins. | Cook Time: 45 mins.

Ingredients

6 cups beef stock
2 tablespoon butter
2 tablespoon olive oil
1 medium onion finely chopped
1 garlic clove finely chopped
2 cups cremini mushrooms, thinly sliced
1½ cup Arborio rice
3/4 cup dry white wine
1 cup freshly grated parmesan cheese
sea salt & pepper, to taste

Method

1. Heat beef stock in a large pot over low heat.
2. In a separate skillet over medium-low heat add the butter, oil, onion, garlic & mushrooms. Season with salt & pepper.
3. Cook until the onions are softened & the mushrooms are cooked.
4. Add the rice & cook until the rice begins to turn translucent. Pour in the wine.
5. Turn skillet down to low heat & add a ladle full of stock. Once the stock is absorbed add another ladle full stirring in between each addition. Continue adding the stock until the rice is fully cooked throughout (about 6 cups of stock).
6. Finish off by stirring in the parmesan cheese & a touch of cracked black pepper. Serve immediately.

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